Apple and pear cake

Ingredients

Directions

1. 1

   Roughly grate the marzipan. Place the marzipan, eggs, sauce powder and 1 tablespoon lemon juice in a large mixing bowl and whisk for 10-15 minutes. Grease a square fruit base or springform pan (24 x 24 cm). Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out and let cool in the tin on a cake rack.

2. 2

   Peel and quarter the pears, cut out the core. Cut quarters into slices, sprinkle with 3 tablespoons of lemon juice. Caramelise 75 g sugar in a pot. Deglaze with red wine and cherry nectar. Dissolve sugar while stirring. Add pear slices to the stock, bring to the boil and let cool in the stock. Peel the apples, cut out the core. Cut apples into slices and sprinkle with 3 tablespoons of lemon juice. Bring apple juice, 50 g sugar and Calvados to the boil, add apples, bring to the boil again and let cool in the stock. Turn out the cake base. Whip the cream until stiff, allow the vanillin sugar to trickle in. Spread the cream on the cake base.

3. 3

   Peel the apples, cut out the core. Cut apples into slices and sprinkle with 3 tablespoons of lemon juice. Bring apple juice, 50 g sugar and Calvados to the boil, add apples, bring to the boil again and let cool in the stock. Turn out the cake base. Whip the cream until stiff, allow the vanillin sugar to trickle in. Spread the cream on the cake base. Use a skimmer to lift the pear slices and apple slices out of the stock, drain on kitchen paper. Spread the fruit on the cream and decorate with mint if necessary

4. 4

   2 hours waiting time